Energy Snacks
Beetroot Bliss Balls
5 minutes to whizz together, they taste amazing with a warm morning cup of coffee or tea. They also make a tasty and healthier after school snack for kids.
Along with healthy beetroot we’ve added in pumpkin seeds, milk chocolate chips and almond butter. We then roll them around in shredded coconut at the end for the finishing touch.
Summary
Prep: 10 minutes
Cooking: None
Ages: Toddlers to Teens
Difficulty: Easy peasy
Makes: 18 beetroot bliss balls
Are beetroot and chocolate bliss balls healthy?
This recipe for beetroot bliss balls is free from refined sugar. The energy bites are naturally sweetened with dates and maple syrup.
The hero of this recipe is without a doubt the beetroot. Red beets are rich in healthy vitamins and minerals. They have so many antioxidants that they have been ranked amongst the Top 12 antioxidant foods by Healthline. Often called a ‘superfood’ beets are also a good natural source of fiber, potassium, iron and folate.
Are beetroot bliss balls gluten free?
In this no-bake recipe, we’ve used gluten free oats, rather than flour, so they are gluten free.
How to make beetroot and coconut bliss balls?
To make these energy bites you simply put all the ingredients into a blender and blend until you get a sticky dough.
You then take spoonfuls of the dough and roll them into balls, then roll them in the coconut flakes.
Chill in the fridge until they’re ready to enjoy.
They keep in the fridge for up to a week, ready for your next afternoon snack or mid morning coffee.
Can you make beetroot bliss balls nut free?
It’s possible to make these bliss balls nut free. We’ve used almond butter but this can easily be replaced with sunflower seed butter instead. You still get that deep, nutty flavour, while keeping this snack free of tree nuts.
Beetroot Bliss Balls
Ingredients
- 2 cups gluten free rolled oats (180 grams)
- ½ cup pumpkin seeds
- 75 grams cooked beetroot
- 3 medjool dates (about 50 grams)
- ½ cup of maple syrup (120 ml)
- ¼ cup of almond butter
- 1 tablespoon of cocoa powder, dark
- ½ cup of milk chocolate chips
- 100 grams shredded coconut for garnishing
Method
- In a blender place the cooked beetroot, rolled oats and pumpkin seeds. Pulse for 30 seconds.
- Add the maple syrup and chopped dates and buzz again.
- Finally add in the almond butter, cocoa powder and chocolate chips. Pulse until everything is well combined, scraping down the sides of your mixer between pulses.
- Scoop the dough out into a bowl.
- Spoon out a small amount at a time and roll it into a ball between your palms (this bit can get a little sticky). Each ball should be about 1 inch wide.
- Empty the desiccated coconut into a shallow bowl or plate.
- After forming each ball, roll them around in the coconut shavings.
- Place in the fridge to firm up and enjoy with your next morning coffee!
Beetroot Bliss Balls – your step by step guide:
Blend the ingredients
- Add the cooked beetroot to a food processor.
- Add the oats and pumpkin seeds. Pulse for about 30 seconds.
- Add the maple syrup and chopped dates and continue blending.
- Scrape down the sides of your food processor and add the almond butter, cocoa powder and chocolate chips.
Blend well until everything is well combined.
Roll into balls
Empty the dough into a bowl.
Using a spoon scoop out a small amount of the mixture.
Roll it into balls using the palm of your hands. (This bit can get a little sticky!)
Your balls should be about 1 inch wide.
Roll in the coconut shavings
Roll the balls around in the coconut shavings until coated.
Set out on a plate in the fridge to firm up. Enjoy with a warm cup of tea or coffee.
Pin these Beetroot and Chocolate Bliss Balls for later
Beetroot Bliss Balls with Chocolate Chips
Ingredients
- 2 cups gluten free rolled oats (180 grams)
- ½ cup pumpkin seeds
- 75 grams cooked beetroot chopped
- 3 Medjool dates (about 50 grams)
- ½ cup maple syrup (120 ml)
- ¼ cup almond butter
- 1 tablespoon cocoa powder dark
- ½ cup milk chocolate chips (120 grams)
- 100 grams shredded coconut (for rolling)
Instructions
-
In a blender place the cooked beetroot, rolled oats and pumpkin seeds. Pulse for 30 seconds.
-
Add the maple syrup and chopped dates and buzz again.
-
Finally add in the almond butter, cocoa powder and chocolate chips. Pulse until everything is well combined, scraping down the sides of your mixer between pulses.
-
Scoop the dough out into a bowl.
-
Spoon out a small amount at a time and roll it into a ball between your palms (this bit can get a little sticky). Each ball should be about 1 inch wide.
-
Empty the desiccated coconut into a shallow bowl or plate.
-
After forming each ball, roll them around in the coconut shavings.
-
Place in the fridge to firm up and enjoy with your next morning coffee!
